BAJATHECAT Recipe Reviews (Pg. 1) - Allrecipes.com (1591791)

Classic Waffles

Reviewed: Sep. 20, 2010

These are very good. Light, yet very filling. I will definately be making these again. Thanks for the recipe.

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5 users found this review helpful

The first time I made this recipe I used every ingredient called for. I was not happy with the results because the cinnamon was too overpowering. Made the sauce without the cinnamon and I was so happy with the results. I am not opposed to the flavor of cinnamon in baked goods but not in a savory dish.

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1 user found this review helpful

Creamy Mustard and Tarragon Chicken

Reviewed: Jul. 18, 2010

This recipe is wonderful. The marriage of dijon and tarragon is rich, yet not overwhelming. As other reviewers suggested, I added mushrooms. Great for texture and additional flavor. One caution, the sauce reduces very quickly - next time I will double the sauce ingredients and increase the amount of sour cream. Served this over homemade egg noodles. My guests had many compliments. This is a keeper.

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10 users found this review helpful

Cod Curry

Reviewed: Jan. 15, 2010

Personally, I did not care for this recipe. I did not enjoy the combination of flavors but hubby cleaned his plate. He is typically a much pickier eater than I am. Perhaps my taste buds had taken the night off.

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1 user found this review helpful

Spinach Souffle

Reviewed: Dec. 28, 2009

I did enjoy this souffle, although, I wouldn't serve it for dinner again. Too rich and eggy for dinner but would be wonderful for breakfast/brunch. Husband and I do like to have a bit of 'bite' in vegetable and/or egg dishes, so I added a pinch of cayenne pepper. I think 2 pinches would have been perfect. So easy to make this recipe! Thanks for posting!

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1 user found this review helpful

Thai-Style Chicken Wings

Reviewed: Apr. 26, 2009

I was excited to find this recipe, as Thai food is a favorite in my home. To be fair to the submitter, I didn't change a thing while making the recipe. DH and I couldn't take the sweetness. I will try the concept again but with many changes.

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8 users found this review helpful

Pollo en Pipian (Chicken in Pipian Sauce)

Reviewed: Jan. 23, 2007

This is not a bad recipe but it just didn't knock our socks off. The color is not very appetizing. With some tinkering, it might be a decent filling for a burrito.

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4 users found this review helpful

Cheese Fondue

Reviewed: Dec. 26, 2006

Delicious recipe! Served the fondue with a loaf of crusty bread, steamed baby red potatoes, par-boiled asparagus, and red,green and yellow pepper slices. I should have made a double batch ~ not a drop remained. Thanks for the recipe!

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4 users found this review helpful

Chicken Thigh Fricassee with Mushrooms and Rosemary

Reviewed: Feb. 9, 2006

I was worried I was going to have a disaster on my hands! My Fricassee was simmering on the stove (smelling fantastic, by the way!) when the phone rang. Needed to tend to an emergency. I put the "not quite cooked" chicken in the refrigerator and off I went. Didn't return until well after midnight. Not in the mood to cook at that hour. Well, last night (sans emergencies) I put the dish back on the stove, brought it to a simmer, added the tomatoes and olives, and cooked it about 10 minutes more. It was perfect! Delicious! Served it over egg noodles. The only thing I did different was to add a few more mushrooms. Gracias, Senorita!

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45 users found this review helpful

Ahi Poke Basic

Reviewed: Jun. 27, 2005

This is simply divine! I made the recipe exactly as written to be able to give it a fair review. Not fair to make changes and then rate "my" recipe. I have made this several times since trying the suggestions of other reviewers. Always turns out great. I just don't think that you could ruin this!

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28 users found this review helpful

Tex-Mex Burger with Cajun Mayo

Reviewed: Mar. 15, 2005

These burgers are really good! However, I must admit that I did add an extra jalapeno and increased the amount of cajun seasoning (homemade using Emeril's recipe for "Essence"). The recipe "as is" would probably be fine but the hubby and I like well seasoned, spicy food.

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6 users found this review helpful

Texas Slaw

Reviewed: Jan. 15, 2005

This is pretty darn good!

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10 users found this review helpful

Sausage Gravy I

Reviewed: Jan. 15, 2005

This is a wonderful "first step" to really good sausage gravy but on its own it is very basic and very bland. When I had finished doctoring, I was very pleased. I can't rate the original recipe more than 2 stars. To rate the gravy that I ended up with after my own additions would be misleading.

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3 users found this review helpful

Double Tomato Bruschetta

Reviewed: Nov. 13, 2004

This recipe is so very good! I made these as an appetizer for a small dinner party. Since I was serving 3 appetizers, I kept portions small ~ only 2 bruschetta per person. My guests were fighting over them!

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7 users found this review helpful

Bacon-Glazed Grilled Onions

Reviewed: Nov. 13, 2004

Yum! I marinated the onion/bacon bundles in the refrigerator overnight, baked them in a 350 degree oven for about 25 minutes, then they went on the grill. My guests raved!

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14 users found this review helpful

Roquefort Pear Salad

Reviewed: Nov. 13, 2004

This is a very good salad! Like others, I didn't add the avocado ~ I don't think it would have made the salad better. I did spray my waxed paper with Pam spray and had no problems with the pecans.

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8 users found this review helpful

Potato Spinach Casserole

Reviewed: Nov. 3, 2004

Very bland as is. I tried this a second time and added minced jalapenos ~ it was just "okay".

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9 users found this review helpful

Baked Pork Spring Rolls

Reviewed: Oct. 11, 2004

These rolls are so delicious! Like other reviewers, I didn't really "measure" the ingredients, I tossed them together until they looked balanced but they still turned out terrific. Do treat your baking sheet with non-stick spray and turn the rolls after 10 minutes. This is a keeper!

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8 users found this review helpful

Linguine With Clam Sauce

Reviewed: Aug. 11, 2004

Great basic sauce! I tried it once with no changes and it was very good. Last night, for the second try, I used Pepperolio (spiced olive oil) with the butter. I sauteed lots of garlic and a few sprinkles of red pepper flakes in the butter/oil before proceeding. Instead of thickening the sauce with cornstarch I used some finely grated parmesan cheese. Delicious!

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48 users found this review helpful

Chimichurri Sauce

Reviewed: Jul. 20, 2004

CookinCowgirls Rock! I live in Mexico and there are an abundance of Argentinian restaurants serving Chimichurri Sauce. None, and I mean None, serve a better sauce than this. I will make this again and again. Thanks!

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23 users found this review helpful